
Aalu Gosht ka Saalan (Potato-Meat Curry)

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Aalu Ghost is considered a king of combinations in a non-veg Indian and Pakistani cuisine. Potatoes and meat make a beautiful pair with their flavours complementing each other. The method of preparing it is almost the same everywhere but different spices are used to give a slightly different flavour. My mom used to add coconut paste to increase its consistency.This is my version of the recipe.
ingredients
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serves: 4-6
1 pieces Meat or Lamb (with or without bones) - kg
3 Potatoes - (medium sized, peeled and each cut into 4-6 pieces)
4 Onion - (sliced)
-2 tsp Ginger paste
1 tsp Garlic paste -
3 Tomatoes - (big and chopped)
1/2 cup Vegetable oil -
-2 Cardamom
2 cloves -
1 stick Cinnamon - inch
1/2 tsp Red chilli powder - or according to the spicy taste
1/2 tsp Turmeric powder -
4 tsp Corriander powder -
1/2 tsp Cumin powder - (optional)
1 cups Water - 1/2 to 2
1 tsp Salt -
1 leaves Corriander - cup (chopped)
Servings Per Recipe: 4
Amount per Serving
Calories: 555
- Total Fat: 45.6 g
- Saturated Fat: 30 g
- Trans Fat: 0 g
- Cholesterol: 42 mg
- Sodium: 667.1 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 5.4 g
- Sugars: 7.2 g
- Protein: 12.9 g
preparation

You could use the same recipe for making Meat with any other vegetables like brinjal, drumstick, White Radish, Green peas, or Beans. But make sure you use less water when you prepare using these vegetables because they lose water when cooking.
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